Description
A fresh and crunchy salad that’s quick to prepare, perfect for brightening up any meal without cooking.
Ingredients
Salad ingredients
- 1 large cucumber, julienned or thinly sliced (Use a firm cucumber such as English cucumber for best results.)
- 2 large carrots, julienned or finely shredded (Pre-shredded carrots can be used, just pat them dry if they’re damp.)
- 1 tbsp sesame seeds (Toast briefly if you want more aroma.)
- 2 tbsp fresh parsley, finely chopped (or cilantro) (Cilantro can add a citrusy note; feel free to swap.)
- 1 clove garlic, minced (Fresh garlic is recommended for the best flavor.)
Dressing ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice (Can substitute with rice vinegar, use less to taste.)
- 1 tsp gochugaru (Korean red chili flakes) (Can substitute with a pinch of red pepper flakes.)
- 1 tsp soy sauce (Use gluten-free soy sauce or tamari for a gluten-free option.)
- ½ tsp sugar or maple syrup
Instructions
Preparation
- Wash and dry cucumber and carrots. Julienne or shred them evenly.
- In a small bowl, whisk olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
Assembly
- Add cucumber, carrot, parsley, and garlic to a large bowl.
- Pour dressing over the veggies.
- Toss everything together until evenly coated.
- Sprinkle sesame seeds and toss again.
- Let sit for 10 minutes for flavor to meld or serve immediately.
Notes
Serve chilled or at room temperature. It makes a great side for grilled meats and fried foods. For picnics, pack the dressing separately to keep the salad crisp.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: asian, Vegetarian